Ingredients:

  • 1 ¾ cups (210g) all-purpose flour, plus more for dusting
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup (240ml) unsweetened applesauce
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (60g) all-purpose flour (for crumble)
  • ⅓ cup (65g) packed light brown sugar (for crumble)
  • ¼ teaspoon ground cinnamon (for crumble)
  • ¼ cup (57g) cold unsalted butter, cut into small cubes (for crumble)
  • ¼ cup (30g) chopped walnuts or pecans (optional, for crumble)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Line a muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt.
  3. In a separate bowl, whisk together applesauce, oil, eggs, and vanilla extract.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix! Stir in nuts, if using.
  5. In a medium bowl, combine flour, brown sugar, and cinnamon for the crumble. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in nuts, if using.
  6. Fill each muffin cup about two-thirds full.
  7. Sprinkle the crumble topping evenly over the muffins.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.